Nothing sounds better on a chilly fall night than brown butter butternut pasta. It’s rich, creamy and best of all simple. I created this dish when we needed a quick dinner for two. Trust me browning the butter is worth the extra step and brings out the deep nutty flavor of the vegetables.
To gather some ingredients for the brown butter butternut pasta I FINALLY stopped at the new local epicurean off of division (update: Moved to East Town) . i know ! i know! i used to go there all the time when they were on their smaller shop on wealthy but have not had time to check out the division one. i know it’s been years. but trust me i will not be forgetting my experience anytime soon.
you walk in to the shop and it’s like stepping in to a different world. it’s insane. pasta cheese meats glorious food treasures everywhere nestled inside this STUNNING old building furnished with amazing vintage displays.
i had to make myself decide on two bags of pasta and four small hunks of cheese. they had this amazing goat cheese that is aged in hay. it was amazing.
back to the recipe. here is what you need to make a simple and quick pasta for one (or two)
ingredients brown butter butternut squash pasta (for two people)
- a good 7 oz hunk of pasta. i chose the pumpkin chipolte chili from the local epicurean but you could substitute a good fettuchini noodle or other thicker sliced pasta
- a small butternut squash
- a head of garlic
- a shallot
- about 1/4 cup of brown sugar
- about 4 tablespoons of butter
- salt n peppa
- olive oil
1. heat the oven up to 375. slice and peel the squash, dice into small squares toss with olive oil, salt n peppa and place on a baking sheet covered in parchment paper. heat in oven for about 15 – 20 minutes.
2. dice up 4 garlic cloves (more or less depending on how you like it) dice up your shallot. i left my shallot in a little bigger slices because. because that’s how i like em.
3. get a pot of water boiling. salt it after it starts boiling and let it come to a boil again. salt alters the boiling.
4. heat about 2 tbsp of butter in the skillet, once melted add garlic and shallots. careful not to let them burn. garlic turns really bitter if it burns.
5. add about 1/2 of your brown sugar to the skillet. take out the squash (should be about done by now) if it’s still just a little tough (you can’t stick a fork all the way though) that is ok you will continue to cook it on the stove top.
6. toss noodles into the boiling water. should become al dente in about 4 minutes so keep a close eye otherwise they get chewy (still delicious) but chewy.
7. toss in the rest of the butter and brown sugar. once the noodles are cooked, drain them and add to the skillet. (turn the heat WAY down). add some salt and peppa
8. add a bit of fresh parsley and try to only eat one serving.
slice using a sharp knife just do not cut yourself. scoop seeds with a spoon and peel skin with an apple peeler or knife
olive oil nom nom nom
salt n peppa magic
i didn’t use parchment paper trust me- use it
one big noodles happy family
enjoy!
